A Perfectly Pink High Protein Snack: Beet Hummus

October 18, 2015

Happy Sunday dear friends!

Today I’m enjoying my last day in Brazil. It’s pouring outside right now, but I am incredibly grateful for the amazing weather we’ve had in the past week. It might even be an easier transition to go from the rain to the German fall weather. So, yay?

One of my favorite things about coming to Rio is being able to catch up with my friends from high school. We’ve shared so many wonderful moments together in the past and being able to hang out with them is always a pleasure. This time around we had a lovely afternoon get together with yummy food. For this event, I decided to make some hummus and to make it more attractive to my friends’ girls I decided to make it pink by adding beets. What little girl does not love pink food?! 🙂 Beet hummus and guava juice with lime made for a perfectly pink combination.

This recipe is super fast and easy to make and is a great option for a snack or an aperitif. Combine it with some whole grain toast, pita chips or rice crackers for a bit of crunch.

Buon appetito!

beet hummus 1

beet hummus 2


Beet Hummus
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Prep Time
5 min
Prep Time
5 min
  1. 2 medium beets, cooked
  2. 1 cup chickpeas, cooked
  3. 1 tbsp of the chickpea liquid
  4. 2 tbsp tahine
  5. 2 garlic cloves
  6. juice of 1 lemon
  7. salt to taste
  8. olive oil to garnish
  1. Cut the beets into cubes. If using raw beets, cook them in boiling water for 10 minutes.
  2. Add all the ingredients to a food processor and process until smooth.
  3. Garnish with a drizzle of olive oil.
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